200g of Karo syrup
50g of clove
1kg of tender meat
Juice from 1 day-old orange
5 almonds, halved and peeled
No shells or peels
Broth
1 cup (cha) of water
1 1/2 cups (cha) of sugar
200g of Karo syrup
50g of clove
1kg of tender meat
Juice from 1 day-old orange
5 almonds, halved and peeled
No shells or peels
Broth
1 cup (cha) of water
1 1/2 cups (cha) of sugar
Mix the syrup with orange juice and a bit of clove
Let the tender meat marinate for one day to another
The next day, cut the top part of the tender meat into squares and decorate each square with cloves
Put it in the oven preheated, pouring the marinade until golden brown, for approximately 20 minutes
Place on a platter and decorate as desired
Arrange almonds around the tender meat and pour the broth on top to crystallize
Broth
Serve water and sugar over low heat until they dissolve and form a broth
Add the almonds and let cook for 2 minutes
Serve with the broth.
